Chicken Enchilada Soup

1-2 Tbsp. olive oil
1 pound boneless, skinless chicken breast, cut in 1/2 pieces
1 small onion, chopped
1-2 cloves garlic, chopped
3 cups low sodium chicken broth (I use homemade)
1/4 c. masa harina (or corn meal)
1/2 c. warm water
1 cup homemade enchilada sauce (or HOT enchilada sauce from a can)
1 (15 oz) can black beans, drained, rinsed
1 (15 oz) can white hominy, drained, rinsed
2 cobs fresh corn, remove corn from cobs or 2 cups frozen sweet corn
2 cans (14.5 oz) crushed tomatoes
1/2 cup water (to rinse tomato cans)
1 (4 oz) can chopped green chilies
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. cayenne pepper

Sour cream
Shredded Mexican cheese
Wedges of fresh limes
Tortilla chips

Directions
Heat 1 1/2 Tbsp. olive oil in a Dutch oven. Add chicken and cook until done. Remove chicken from pan and set aside.

Add 1/2 Tbsp. olive oil to pan, heat and add onions and garlic. Cook until onion is softened. Add chicken broth and turn heat up so broth is boiling.

Mix cornmeal and water and slowly add to the boiling chicken broth. Add the remainder of the ingredients except chicken. Bring to boil and reduce heat. Add chicken and cook until corn is done and soup is thickened. Add more water if too thick.

Serve with sour cream, cheese, and a squeeze of fresh lime juice with tortilla chips on the side for dipping or crumbled on top for added crunch. Serve with flour tortillas rolled up with melted cheese for dipping.

Serves about 8 people. A hearty, winter soup for a cold day!